Pearl barley porridge (pancakes)

A delicious breakfast, a bit different than normal, so perfect for preventing a breakfast rut. Make a batch, keep in the fridge, and take a portion for breakfast everyday. You can serve it warm (microwave it with a bit of extra milk to make it porridgy again), serve it cold with fresh fruit and milk, or make it in delicious pancakes as a special treat.

Pearl porridge with dried berries (4 portions)Adapted from a recipe from the course “The New Nordic Diet – from Gastronomy to Health (University of Copenhagen via Coursera)”

Rinse the pearl barley. Put the pearl barley, milk, sugar, salt, cinnamon and vanilla in a saucepan. Bring to the boil, then turn down the heat and simmer for about 30 minutes. Stir often, certainly at the last bit of cooking, because it tends to stick to the bottom of the pan. Mix in the dried berries and flax seeds if using. Serve immediately, or leave to cool and store in the fridge. Keeps for about 5 days.

Pearl barley porridge pancakes

1/4 recipe pearl barley porridge with dried berries
splash of milk
1 egg
some flour
a pinch of baking powder
1/2 apple, in very small cubes
a knob of butter
Optional: maple syrup, cinnamon sugar or blackcurrant marmalade to serve

There are no exact measurements for this recipe, just add the amounts that feel right.
Thin the porridge with a splash of milk and the egg. Add enough flour to make it a batter (optional, use a bit of protein powder together with some flour to add more protein to the recipe), then stir through the baking powder and apple.
Heat a skillet, grease with a little butter. Scoop spoons of the batter in the pan, cook on medium-low heat until the top has bubbles and gets dryer, then turn over and cook for another minute. If the bottom burns while the top doesn’t get dry, use a lid on your pan. The pancakes get dark quite fast.
Serve immediately, with the accompaniment of your choice.